I wonder

why Forever Sharp knives come with a sharpening stone.

Random Observations

• When Rooms-to-Go gives a delivery window of 3:00 to 7:00 p.m., they actually mean dead on seven.
• I don't know which is stranger: a zebra roaming around downtown and on the connector in Atlanta or a bison on the other interstate.
• It's more than a little unsettling when you're driving on the interstate and look up and see those googly Geico eyes seemingly floating free, staring down at you from several hundred feet above the city.
• It's even more unsettling to hear a 3-year-old use the word "succeed" in the correct context.
• Every 24 hours, the world turns over on someone who was sitting on top of it.” ~ Crankshaft
• Life lesson #9001: Frozen Cool Whip makes a passable substitute for ice cream if you eat it right away but it makes a lousy Coke float.
• It's pretty darned embarrassing to pull into a McDonald's drive through at 6:30 a.m. and realize your window is frozen shut. Actually, three windows.
• When I was young I thought getting old was the worst thing that could happen to you but as I've aged, I've learned there are things that are far worse, one of which is not getting older.
• "Did you ever stop to think and forget to start again?" (Milne)
• Few things are sadder than sitting alone at Waffle House on a Saturday night.
• When a DeKalb County police officer asks if you know why he pulled you over on I-20 driving 62 mph in a 55 mph zone, “Umm, for slowing up traffic?” is probably not the best answer.
• "You can get further with a kind word and a gun than with a kind word alone." ~ Al Capone
• Not only is life a bitch, it has puppies. ~ Adrienne Gusoff

Never a dull moment in Hotlanta

A zebra on the interstate last week, a bison this week ~ what's next? Mongooses on Marta?

A Different Light?

I hope I never become too jaded to appreciate beauty around me, no matter what form it takes. Going out to TS’s early in the morning this winter has shown me a side of Atlanta I didn’t know was there. I’ve seen the skyline hundreds of time before but not in the hours just before daybreak. Or, perhaps I have, but making the journey several times revealed a view not noticed before.

The spectacular buildings with their varying shapes outlined in lights are breathtaking. Triangles, squares, circles, rectangles, astonishing freeform, even ads and logos reveal an angle you would never dream is there during daylight hours, nor in the first part of night when there’s so much light pollution diminishing the effect. Taillights weaving their seductive scarlet ribbons throughout the city beckon you to follow so enticingly that it’s difficult to ignore them. You have to be careful not to become so mesmerized that it takes your attention from the road as it easily can (and has).

I’ve always known I was in the wrong place all my life but being here has convinced me. Every day is new and different and I look forward to each one…

Making mountains out of "mole" hills

Well, we did have a nice break in the weather for a couple of days, at least. The girls and I basked in the sun over the weekend, in between breathing treatments for them and a doc visit for me for the sinus infection/bronchitis combo. Good thing, too, since today is chilly & they're predicting a possible "wintry mix" tomorrow!

One quirk in the sun worshipping: Roo and Little Bit were in the backyard getting off the trampoline when Roo began yelping and jumping around, saying "Eew, eew, eew!!! Argh!" or something to that effect. Not to be gross, but I thought she had stepped in a gift one of the dogs left for us. I try to keep the yard as poop-free as possible, but it can be a challenge. When I asked if that was the case, she yelled, "No, it's an animal!" Approaching apprehensively and silently cursing my poor hardworking husband for being at the office on a Saturday, I saw what she meant. It was a dead mole, actually a big larger than I would have thought. No mistaking the large hands and critter-like appearance, though. It looked intact, so my guess is it probably froze to death during the cold weather.

After a proper burial (um, slinging it into the woods with a shovel), I reflected that we can probably safely cross off any ambitions for a Bindi Irwin-like career for Roo. That is, unless Bindi makes her mom Lysol her "mole shoes" before she'll wear them again, too.

Observations and etc.

“It’s such a pretty world today, look at the sunshine.” Despite allergies blooming with the maple trees, this beautiful day got off to a good start with an interesting, somewhat unconventional, Sunday school lesson followed by a lovely brunch at Marlowe’s Tavern on Peachtree. My first trip there but I hope not the last. It usually features a Louisiana bayou type menu so I had no idea what to expect at a brunch buffet. Nothing to worry about though.

There was pretty much anything one could want and far more than one could hope to eat ~ a little pricey but fantastic food. One of my favorites was amazing, very coarsely ground grits with tiny strips of green onion, cheese, butter, and no clue what else but delicious. There were also fruits, melons, salads, individual old-fashioned strawberry shortcakes served in shot glasses; something with whipped cream, cake, and chocolate chips in a shot glass, French toast with grilled bananas for topping, several veggies, blueberry-strawberry blintzes drizzled with chocolate and prepared while you wait, bacon, sausage, bagels, jams, and way too much else to name.

Another nice feature was being able to select fresh ingredients from a turntable for your own omelet. These were exceptional, none of the too eggy taste many of them have. I’ve never seen omelets prepared quite they way these were but the results were outstanding. The guy cooking them had three pans going at once, a feat I definitely envy! He would lightly sauté the fixings you chose over high heat before pouring a beaten egg mixture over them. After it cooked uninterrupted for a little bit, he would flip the whole thing over like a pancake, let it cook briefly, and sprinkle grated cheese over the middle before sliding it onto your plate and flipping it into a compact little piece of heaven.

Atlanta must be the best venue in the world for people watching and today was no exception. Loads of sunshine and minimal breeze brought out people of every ilk. Street performers strumming for tips, people standing in line at Flying Biscuit in Midtown (a weekend tradition), outside tables at restaurants filled to capacity, people watching at its finest.

When I stopped by Home Depot on Ponce, I couldn’t help noticing the complexion of day laborers hanging around the entrance of this shopping center has changed. Where it once was almost all Hispanic, others have joined them now, all hoping for a few hours work. I’ve noticed it in other areas of the city as well. Hard times are a dime a dozen but days like this are priceless.

 

Changed My Mind

I said I would not complain about the pollen if warm weather would just get here but I've changed my mind. I had forgotten how much fun seasonal allergies can be but with all the trees around here, I have a feeling I will be made to remember it in spades this year.

The sneezing marathons are bad enough in themselves but the itchy eyes and ears are already driving me nuts. Son #1 shared some Quercetin with me earlier so maybe it will be better soon. I hope!

A week in the life of...

From snow and ice to buds and blooms all in less than a week, nature never fails to surprise. Despite the snow and rain and ice of last weekend, the maple trees and other unnamed culprits around here stubbornly held on through it all and their buds are popping out all over.

Even if I could not see them for myself, I knew something was afoot when the occasional blast from the first of the week turned into a three-day and counting sneezing binge. That, combined with itchy eyes and face, are the surest harbingers I know of spring. I refuse to complain. It seems like a small trade-off to see signs of one of the worst (if not the very worst) winters I can remember finally coming to an end.

Quirky weather, a zebra running around downtown Atlanta and onto the connecter at the height of the 5 o’clock rush hour, my good fortune to have missed the zebra debacle by about 15 minutes, nice new color and cut and a few other oddities have made for an interesting week to say the least. Who defines normal anyway? Bring it on!

Not a break for us

Well, it's Winter Break...officially, anyhow. At our household, not so much. After approximately two days of fun in the snow, Roo's system decided it was time to be sick and so she has been for the past four days. A visit to the pediatrician diagnosed bronchitis, again. Since this is the third time in the past few months, they've put her on Advair as a preventative, at least through the springtime, in addition to the other meds. Now the girls have matching spacers for their inhalers, so I've had to Sharpie Roo's so I can tell them apart. Little Bit is starting to cough, too, so I've started her breathing treatments today and imagine we'll be taking another trip to the doc's office today or tomorrow for an antibiotic.

I must admit to a little jealousy when I see the FB postings of friends who are having a grand time with their kids over the break: trips to Chuck E. Cheese, the jumpy place, errand-running, etc. We've pretty much just seen these four walls since it's been too stinkin' cold to even let them out to see the sun. Believe me, I'm grateful it isn't any worse. I'm just bummed out a little that her break is almost over and we didn't really get to do anything. Even playing on the swingset would be grand right now!

Eye trash

My “routine” appointment with the orthopedist today turned into a nearly three-hour saga. I had forgotten my book and rather than watching a strange movie involving Adam Sandler and a weird looking hamster, I took the opportunity to indulge in one of my favorite pastimes: people watching. And believe me, there was plenty to watch.

This is an upscale office with staff all neatly dressed in navy pants or skirts, white tops, matching blazer, and printed gold ascots but one look at the waiting room this morning and you have to wonder what people were thinking ~ if they were thinking! I really don’t remember this waiting room containing so many badly dressed people in past visits.

Don’t people care how they look any more? I know the days of dressing to the nines are past but it seems as though there should a middle ground between being all decked out in designer duds and scrubby gardening clothes.

There was the usual eclectic mixture of ages and nationalities with the minorities easily winning the better dressed category. Not that there was much competition for the title!

In what parallel universe is polyester black knit clam diggers, a purple polyester clingy top, a red purse and clay-stained athletic shoes considered suitable attire for going out in public? And, as if the outfit wasn’t off-putting enough, there were little trash cooties scattered over it all and her hair looked like a real rat’s nest.

One lady tried to pull her “ensemble” together with navy shoes. It may have worked a little better had she not been wearing light blue knit pants that fell about two inches above her ankles, an off white top, and carrying a brown purse. Her efforts fell short but she probably should be given points for at least trying. At least her clothes looked clean and that’s more than I can say for some of the others. Some of the jeans looked absolutely filthy. Not stained ~ just plain dirty.

The one thing almost everyone had in common was polyester. Cheap polyester that rode up their butt cracks, really not a pretty sight right before lunch. There was an abundance of sweats, jerseys, fleece, animal prints, fleece, and huge bellies hanging over pants tops.

A few were dressed neatly in casual clothing but the one redeeming sight was a cherubic little girl about two years old. Her parents had her in cute kid clothes and she was running around, checking everyone out, slipping her hand from her father’s hand just as quickly as he could take hold of it. Even so, I felt as though I needed to wash my eyes when I finally got out of there. Not a pretty sight just before lunch!

At least she's in the top two!

From Thirtysomething: This afternoon at our house...Little Bit: "Mama?" Me:"Yes, Little Bit?" Little Bit: "I love you." Me: "Aw, I love you, too, sweetie." Little Bit: "And I REALLY love worms." It's always nice to know you rank at approximately the same level as worms on life's totem pole, isn't it? ;)

Waffle House Blues

I finally dug myself out of self-imposed hibernation tonight and drove to the nearest shopping center to try and find a pair of warm shoes. No luck. My second errand took me to Piccadilly's to pick up some takeout for dinner. Closed.

Since Waffle House was right across the street, I decided to stop at the place that never closes. While I was waiting for my food, I began to wonder if there is anything sadder than sitting alone at Waffle House on a Saturday night?

An anonymous sea of nameless faces, watching traffic and humanity flow by.

Music playing erratically on the jukebox; an ancient couple who looked as though they had been together forever; a young family; a sixtyish guy with red-rimmed eyes, wearing far too much handmade jewelry, all poorly crafted (I’m sure there’s a story there.); a few young men, half neatly dressed, the rest struggling to keep their pants at a legal level; a friendly young waitress still wearing braces on her teeth; a little older and slightly more jaded waitress; a cook who looked as though he was barely old enough to drive ~ all playing out this little vignette.

I think the saddest part is they were still busy when I left an hour later.

Observation

Hell hath no fury like a child whose Pez dispenser won't dispense.

Presidents' Day?

Martha Washington’s Great Cake makes an ideal Epiphany dessert.

Martha Washington’s Crab Soup is a great way to warm things up on cold winter days.

Shrewsberry Cakes are more like English biscuits (cookies) and American Tea Cakes, also a type of cookie.

Presidents Day ~ or is it?

"I walk on untrodden ground. There is scarcely any part of my conduct which may not hereafter be drawn into precedent." ~ ~ George Washington, (U.S. President April 30, 1789-March 3, 1797)

Do you celebrate Presidents Day on the third Monday in February? Yes? Are you sure?

While many states call this holiday Presidents Day and celebrate the birthdays of George Washington (February 22, 1732) and Abraham Lincoln (02/12/1809) simultaneously, the holiday is still officially Washington’s Birthday. And, contrary to what some may think, Abraham Lincoln’s birthday has never been a federal holiday.

Washington's Birthday was celebrated in the 17th century while he was still living. However, it didn’t become a federal holiday until 1885 when Chester A. Arthur signed the bill designating it that. A 1968 attempt re-name it Presidents Day died in committee and has not been resurrected.

Because of the Parson Weems’ tale, our first president is forever doomed to be associated with cherries whether it be chopping down one of their trees or eating them. According to biographers, George Washington did indeed love cherries as well as a wide variety of fruits, nuts and fish and preferred simple meals over fancy ones. His Mt. Vernon home was completely self-sufficient with extensive farms, orchards, meat preservation facilities (to make ham, bacon, etc) and animals. Family recipes were recorded in Martha Washington's Booke of Cookery.

Washington’s eating habits were far from gourmet. In fact, they were relatively simple. Some of his favorite foods were string beans with mushrooms, cream of peanut soup, and mashed sweet potatoes with coconut. Martha Washington’s grandson once described his habits thus: "He ate heartily, but was not particular in his diet, with the exception of fish, of which he was excessively fond. He partook sparingly of dessert, drank a home-made beverage, and from four to five glasses of Madeira wine." Washington did enjoy his wine but it is said a silver mug of beer stood beside his plate except at state dinners. He was also particularly fond of nuts and would buy hazelnuts and other types of nuts by the barrel.

If food reflects the man Washington presented an interesting dichotomy of a man disinterested in refinements of the table but anxious to offer as many as possible to his guests. Food in that era reflected the times as well as the man and dishes served at the President's table during his tenure were indicative of the new nation's dependence on the land. Wild game, roast beef, lamb, turkey, duck, plantation-grown fruits and vegetables and fish from local rivers revealed the abundance of the land but remnants of Washington's English heritage--puddings, cream trifles, and a taste for port and wine can be seen throughout the menus as well.

Popular desserts in George Washington's time were plentiful and delicious. While fresh fruits, melons and nuts were frequently part of the meal, Martha Washington's recipes also included fruit preserves, candied fruits, dried fruits, fruit cakes, sugar cakes (like cookies), carraway cakes, Shrowsberry (Shrewsberry) Cakes, Great Cakes (enriched spice cakes), Marchepane (Mascarpone) Cakes, Bisket (biscuit) bread (like lady fingers), Mackaroones (macaroons), Ginger Bread, Jumbles (enriched sugar cookies flavored with vanilla, almond or lemon), Jellies and Pie/tarts (fruit, apple, cherry, berry, nut, almond or mince), custard (lemon, orange, almond), cheese cakes and Snow.

Many of Mrs. Washington’s dessert recipes still linger in various form but one that has stood the test of time though is simply known as Martha Washington’s Cake or Martha Washington’s Great Cake. It’s the type of cake traditionally served for Epiphany (12th night) and also happens to be the date of George and Martha Washington's wedding in 1759.

Martha Washington’s Cake ~ The Original Recipe

Take 40 eggs and divide the whites from the yolks & beat them to a froth then work 4 pounds of butter to a cream & put the whites of eggs to it a Spoon full at a time till it is well work'd then put 4 pounds of sugar finely powdered [sic] to it in the same manner then put in the Youlks [sic] of eggs & 5 pounds of flower [sic] & 5 pounds of fruit. 2 hours will bake it add to it half an ounce of mace & nutmeg half a pint of wine & some frensh [sic] brandy.

Adapted Recipe for Martha Washington Cake

10 eggs

1 lb. butter

1 lb. sugar

1-1/4 pounds (20 ounces) flour

1-1/4 pounds (20 ounces) fruit*

2-1/2 t. ground mace

2-1/2 t. ground nutmeg

2 oz. wine

2 oz. French brandy

Preheat oven to 350° F. Separate egg whites from yolks and set yolks aside. Beat egg whites until they reach soft peaks.

Cream butter and slowly add beaten egg whites one spoonful at a time to the butter.

Add sugar slowly to egg whites and butter mixture, one spoonful at a time.

Beat in yolks, then add flour slowly. Add fruit. *(See note.). Add mace, nutmeg, wine and brandy. Cream sherry and other types of wine work well but since one of George Washington's favorites was Madeira, it would be an appropriate choice.

Lightly grease & flour a 10-inch springform cake pan. Put batter into pan and place in oven. Bake for about 75 minutes or until done. Remove cake from oven, cool and serve plain or iced. Serves 12-16.

*Mrs. Washington would have used seasonal ingredients or something that was available dried, and because nuts were considered a fruit, one of the following or a combination can be used for this adapted version:

Ø 5 oz. of pear (peeled, cored and diced, about 1 large pear);

or

Ø 9-1/2 oz. of apple (peeled, cored and diced), 2 medium/large apples;

or

Ø 3-1/2 oz. raisins;

or

Ø 2 oz. sliced almonds (about 1/2 cup).

18th Century Icing Recipe from Martha Washington

Take two Pound of double refin'd Sugar, beat and sift it very fine, and likewise beat and sift a little Starch and mix with it, then beat six Whites of Eggs to Froth, and put to it some Gum-Water, the Gum must be steep'd in Orange-flower-water, then mix and beat all these together two Hours, and put it on your Cake: when it is baked, set it in the Oven again to harden a quarter of a Hour, take great Care it is not discolour'd. When it is drawn, ice it over the Top and Sides, take two Pound of double refin'd Sugar beat and sifted, and the Whites of three Eggs beat to a Froth, with three or four Spoonfuls of Orange-flower-water, and three Grains of Musk and Amber-grease together: put all these in a Stone Mortar, and beat these till it is as white as Snow, and with a Brush or Bundle of Feathers, spread it all over the Cake, and put it in the Oven to dry; but take Care the Oven does not discolor it. When it is cold paper it, and it will keep good five or six Weeks.

Modern Adaptation of 18th Century Icing

3 egg whites

1-1/2 c. 4X (confectioner’s) sugar

1 t. grated lemon peel

2 T. orange-flower water

Combine egg whites with 2 tablespoons 4X sugar and beat thoroughly. Repeat with 2-T. additions until sugar is used up. Add lemon peel and orange water and beat until icing is stiff enough to stay parted when a knife cuts through it.

Spread icing over top and sides of the cake. Place cake in a 200° F. oven and let dry and harden for one hour. Icing will be brittle and will shatter so don’t be surprised when you cut into the cake.

The Shrewsberry Cakes Mrs. Washington served were English in origin as were many of the dishes of that period. They are a type of biscuit (cookie to us Colonists) and are less crumbly than shortbread but have a buttery flavor. Even though they were made to accompany many dishes, they were especially popular with syllabub, a sugared, whipped cream, flavored with cider or sherry and are traditionally baked as thick, large biscuits (cookies).

Sugar was an important trade item and refined sugar was considered to be very fashionable. A recipe using white sugar would have been pinched off a sugarloaf and then ground or beaten until fine enough to use in the recipe.

Early Version of Shrewsberry Cakes

Take a quart of very fine flouwer, eight onces of fine sugar beaten and cersed, twelve ounces sweet butter, nutmeg grated, damaske rosewater- work together with your hands for halfe an houre, then roule in little round cakes about the thickness of three shillings, then take a glasse and cut the cakes, then strow some flower on white papers and bake them in an oven as hotte as for manchet. If the oven be not hotte sett your lid downe ( there is a long explanantion for testing/changing the heat in the period oven which i have omitted) until they be baked enough, for they must lokke browne not white. you may keep them halfe a yeare but new baked are best.

Modern Shrewsberry Cakes Recipe

4 oz. white, caster sugar

4 oz. salted butter, softened

1/4 t. grated (or ground) nutmeg

2-3 t. rosewater

3-5 T. tap water*, room temperature
Extra caster sugar for sprinkling over the tops, opt.

Preheat oven to 350° F. Combine flour, sugar and butter in a bowl and mix with a fork until mixture is like fine breadcrumbs. Add rosewater and enough tap water to make a soft dough. Gather dough together with your fingers and knead lightly

Roll dough on a floured surface to about 1-1/4 inches thickness and use a large cutter to cut out the cakes. Prick the surface of the cakes with a fork, place them on a baking sheet and bake for 25-30 minutes or until golden brown.

Remove from the oven and let firm up on the baking sheet for 2-3 minutes before transferring to a rack to finish cooling. These will keep a long time when stored in an airtight container.

*You may need more water to make dough firm enough to handle, the amount depending on the flour you use.

According to Washington’s step-granddaughter Nelly Custis Lewis, Washington favored a simple breakfast featuring hoecakes made from Indian meal and tea. Custis said he usually rose early and read until his breakfast was ready and “…ate three small mush cakes (Indian meal) swimming in butter and honey, and drank three cups of tea without cream."

Nelly Custis’ Hoecakes

"The bread business is as follows if you wish to make 2-1/2 quarts of flour up-take at night one quart of flour, five table spoonfuls of yeast & as much lukewoarm water as will make it the consistency of pancake batter, mix it in a large stone pot & set it near a warm hearth (or a moderate fire) make it at candlelight & let it remain until the next morning then add the remaining quart & a half by degrees with a spoon when well mixed let it stand 15 or 20 minutes & then bake it - of this dough in the morning, beat up a white & half of the yilk of an egg - add as much lukewarm water as will make it like pancake batter, drop a spoonful at a time on a hoe or griddle (as we say in the south). When done on one side turn the other - the griddle must be rubbed in the first instance with a piece of beef suet or the fat of cold corned beef..." (Nelly Custis)

Modern adaptation of Hoecake recipe:

8-3/4 cups white cornmeal, separated

1/4 t. dry yeast

1 egg

Warm water

Shortening or other cooking grease

Honey and Butter

In large container, mix together 4 cups white cornmeal, 1-1/4 teaspoons dry yeast, and enough warm water to give the mixture the consistency of pancake batter, about 3 or 4 cups. Cover and set on the stove or counter overnight.

In the morning, gradually add remaining cornmeal, egg and enough warm water to give the mixture the consistency of pancake batter (3-4 cups). Cover and let stand for 15 to 20 minutes.

Grease a griddle or skillet and heat until water sprinkled onto it will bead up. Pour batter, by the spoonfuls, onto hot griddle and brown on one side. Flip hoecake and brown on other side. Serve hot with butter and honey while cakes. NOTE: This batter has a tendency to separate so you will need to stir it well before pouring each batch.

Martha Washington Crab Soup

"Two cupfuls of "picked-out" crab meat. Two quarts of boiling water in which one pound of corned pork has been boiled one hour. Yolks of two eggs, well beaten. Two cupfuls of milk - half cream if you can get it. Salt and cayenne.

Let the stock made from the pork get perfectly cold; skim off the fat and re-heat the liquor; add the crab and cook half an hour. Heat the milk in a separate sauce-pan; take from the fire and pour gradually upon the beaten yolks. Put this into a bowl and stir in the minced crab with the liquor in which it was cooked. Season to taste. Set in boiling water for five minutes before serving."

Modern Adaptation of Martha Washington’s Crab Soup Recipe

1/2 lb. fresh crabmeat

1 T. butter

1-1/2 T all-purpose flour

3 hard boiled eggs, mashed

Rind of 1 lemon, grated

Salt & pepper to taste

4 c. milk

1/2 c. cream

1/2 c. Sherry

Dash Worcestershire Sauce

Boil enough crabs in salted water to make 1/2 lb. or use 1 cup of canned or frozen crabmeat. Combine butter, flour, mashed hard-boiled eggs, lemon rind, salt and pepper in a bowl and set aside.

Bring milk to a boil and pour slowly into the egg mixture. Add crabmeat to milk-egg mixture, return to saucepan and cook gently five minutes. Add heavy cream. Remove soup from heat before it reaches a full boil and add sherry and Worcestershire Sauce. Serve piping hot. Yields 6 servings.

**********

Bits and bytes about George Washington

Ø Washington left school at age 15 to become a surveyor. Although the family was not considered poor, his mother still couldn’t afford to send him to college

Ø He created the Order of the Purple Heart in 1782, while he was Commander-in-Chief of the Continental Army.

Ø His favorite horse was named Lexington.

Ø He is the only man whose birthday is a legal holiday in every state of the United States.

Ø He never lived in the White House and is the only president never to live in Washington.

Ø He had to borrow money to attend his own inauguration.

Ø George Washington loved ice cream lover so much that kept "ice-boxes" full for his family and guests.

Ø He inherited 11 slaves from his father when it was commonplace to own them but as he grew older, Washington’s attitude toward slavery changed dramatically and in his will he emancipated those 11 people and his estate paid each of them a pension for decades.

Ø He had to commute to work by boat from Mt. Vernon to Washington.

Ø He was promoted to from four-star to six-star “General of the Armies of Congress” by President Jimmy Carter. (Carter believed the first president should also be America’s highest military official.)

Major Events While in Office

Ø Elected to first term with a unanimous electoral vote (1789)

Ø Made Thanksgiving a holiday (1789)

Ø First United States census (1790)

Ø District of Columbia established (1791)

Ø Bill of Rights ratified (1791)

Ø Proclamation of Neutrality (1793)

Ø Whiskey Rebellion (1794)

Ø Jay's Treaty, a/k/a The British Treaty and Treaty of London (1795)

Ø Pinckney's Treaty, a/k/a Treaty of San Lorenzo and Treaty of Madrid (1796)

Ø Farewell Address (1796)

States Entering Union while in Office

Ø Vermont (1791)

Ø Kentucky (1792)

Ø Tennessee (1796)

Last words:

“I die hard but am not afraid to go.” (12/14/1799)

Update

Believe it or not, I found out late last night that schools were closed today and I would not be driving out to stay with Little Bit. Thankfully, I left their valentine gifts out there on Wednesday. When I spoke with them on the telephone this morning, Roo graciously thanked me then asked sweetly, "Do you have a second to talk to my sister." Sisterly love, so nice!

On the same note, there's notihng pretty about something that keeps you pretty much trapped inside for a whole weekend! What's with this 3+ inches of snow? This is supposed to be the sunny south for pete's sake!

Not talking about DQ Blizzard here!

This weather has everything so up in the air that it’s making it difficult to plan ahead. Some counties don't post school closings until the last minute, therefore I probably won't know until in the morning if I will be staying with Little Bit in the morning.

She want to light a fire so badly Wednesday morning that I told her I would get some at the grocery store and bring them out tomorrow. Of course, I forgot it. I'm hoping she has too but with her elephantine memory, I seriously doubt it!

I really miss the days when weather forecasters would predict rain and/or snow or sleet and be wrong. I promise I will not be annoyed if they are wrong this time but I’m afraid they won’t. Nothing to do but wait and see. *sigh*

Putting things in the proper perspective

When I was young I thought getting old was the worst thing that could happen to you but as I've aged, I've learned there are things that are far worse, one of which is not getting older!

I've always heard

if you have nothing good to say, you shouldn't say anything at all. Notice how quiet I've been lately? I've been really busy but nothing interesting enough to share. Just busy.

One little funny though: I prepared chicken for Little Bit's lunch yesterday and about the time I put her plate on the table, she spotted a box of Trix on the counter and decided she wanted those. I told her she could have some but she had to eat some of her other food too. She agreed and promptly put two handsful of Trix in the catsup she was using for dipping and ate them with the chicken.

I have to admit it made my tummy flip a little but since I've never tried them, I really can't attest to how bad (or good) that combo it is. Sadly, that's probably one question I will never know to answer to!

Valentine Ideas

Eggs in Heart Baskets

 

Luscious stuffed Raspberry Cream Cheese Toast is a decadent treat that can be enjoyed as a late supper as well as breakfast.

Valentine’s Day wouldn’t be Valentine’s Day without at least one chocolate dish and this Chocolate French Toast kicks breakfast up a notch. Served in a puddle of raspberry sauce, it lends a touch of red in honor of the holiday.

**********

Cupid, Chocolate, Etc

I claim there ain't

Another Saint

As great as Valentine.

~ Ogden Nash

In past Valentine’s Day columns, I’ve shared the history of the day, accompanied by recipes for special treats for the day. This year, I’m suggesting starting the day off in the right mood with special breakfast recipes, one of which is chocolate of course. I’m also including miscellaneous data to help create your own trivia game for family and/or friends if you wish. Enjoy!

Strawberry Smoothie

2 c. frozen sliced strawberries, unsweetened

1/2 c. cranberry raspberry juice

1/4 c. orange juice

1/2 c. vanilla yogurt

2 fresh strawberries for garnish (optional)

Place the strawberries in the bottom of a blender or food processor fitted with a metal blade, add juices, top with the yogurt and puree until smooth. Pour into glasses and garnish with each with a strawberry.

Eggs in Heart Baskets

2 slices whole wheat bread

3 t. butter, softened

2 large eggs

Sea or kosher salt and pepper to taste

Use a cookie cutter to cut heart shapes from the center of each piece of bread, leaving perimeter intact, and set aside.

Heat an electric griddle to 350 degrees or a large frying pan over medium-high heat. Place one teaspoon of the butter on the griddle and use remaining two teaspoons to butter one side of each piece of bread, including the cutout pieces. Place bread, butter side down on the griddle. Break one egg into a small dish and gently slide it into the hole of one of the bread slices. Repeat with remaining egg and bread slice.

Cook 1-2 minutes until egg is golden on the bottom. Flip gently and cook for a minute on the other side. Flip heart shaped pieces of toast and cook on the other side until toasted. Serve eggs baskets with heart toast while hot.

Raspberry Cream Cheese French Toast

4 oz. cream cheese, softened

1/2 c. raspberry jelly

2 T. chocolate chips

1 loaf French bread

6 large eggs

1 c. milk

1 cup half & half or light cream

1/2 c. granulated sugar

1/4 t.. salt

Spray a 9 x 13 baking pan with cooking spray and set aside.

Stir cream cheese, raspberry jelly and chocolate chips together in a medium-sized bowl. Cut bread into 1/2-inch slices and spread cream cheese mixture over half of the bread slices. Top with remaining bread slices to make sandwiches. Place sandwiches in prepared pan in a single layer. Cut sandwiches if necessary to fit pan.

Whisk together remaining ingredients and pour over sandwiches, turning several times to coat well. Cover and chill at least 8 or up to 24 hours.

Cover French toast and bake 30 minutes in an over preheated to 350 F. Remove cover and bake an additional 15-20 minutes. Let stand 5-10 minutes before serving. Serve with powdered sugar and syrup or your favorite toppings. If served in a pool of raspberry sauce, you really don’t need other toppings but again, this is simply a personal preference.

Chocolate French Toast

8 slices day-old challah or Italian bread

3 eggs

1 cup milk

2 T. unsweetened cocoa powder

3 T. powdered sugar

1 t. vanilla extract

1 T. butter

Place bread in a sprayed 9 x 13 baking dish, making sure pieces do not overlap, and set aside.

Whisk eggs, milk, cocoa powder, sugar and vanilla together in a medium bowl and pour over bread slices. Turn bread until it is coasted well. Heat a griddle or a large nonstick skillet to medium-high heat before adding butter to it.

Place bread slices on griddle and cook 3-4 minutes on each side until lightly browned and cooked through. Serve with sliced strawberries and powdered sugar or other fruit if desired. Serve French toast with sliced strawberries or raspberries and powdered sugar. Note: Avoid using fresh bread if possible. Slightly stale challah or Italian bread yields the best results.

*********

Valentine Q and A

Q. Next to Christmas, what is the largest seasonal card-sending occasion of the year?
A. Valentine’s Day

Q. What famous inventor applied for a patent on Valentine’s Day in 1876?
A. Alexander Graham Bell. The patent was for the telephone.

Q. Which state produces the most roses?
A. Oregon

Q. Cupid was said to be the son of which Roman dieties?
A. Venus and Jupiter

Q. What is Cupid said to use to inspire feelings of love?
A. Magical arrows

Q. What were humorous valentines of the 19th century referred to?
A. "Vinegar Valentines" or "Penny Dreadfuls"

Q. In what year did the infamous St. Valentine’s Day massacre occur in Chicago?
A. 1929

Q. In Victorian times it was considered bad luck to do what to a Valentine’s Day card?
A. Sign it

Q. When was the “I Love You” computer virus detected in Hong Kong?
A.. May 1, 2000

Q. The first televised tour of the White House aired on February 14th of what year?
A. 1962

Q. Which 70’s rock icons were married on February 14th, 1974?
A. The Captain and Tennille

Q. Which famous English explorer was murdered on February 14th, 1779?
A. Captain James Cook

Q. St. Valentine was a Roman priest during the time of which Emperor?
A. Claudius

Q. How many saints by the name of St. Valentine, all martyred on February 14th are recognized by the Catholic Church?
A. Three

Q. Where can one find the oldest known Valentine card?
A. The British Museum

Q. Which industry promoted Valentine’s Day as an occasion for giving jewelry?
A. The diamond industry

Q. In what year was the feast of St. Valentine first declared?
A. 496 A.D.

Q. Approximately how many Valentine’s Day greeting cards are sent each year worldwide?
A. One billion

Q. Who invented the first Valentine’s Day candy box in the late 1800s?
A. Richard Cadbury

Q. Which holiday has the highest percentage of male card buyers, compared to other holidays where women purchase more cards?
A. Valentine’s Day

Q. During the Middle Ages, Europeans believed that which animals chose their mates on February 14th?
A. Birds

Q. During which war were the first valentines seen in the United States?
A. The Revolutionary War

Q. On average, who receives the most Valentine’s Day cards?
A. Teachers

Q. What do florists refer to as a “signature rose”?
A. A single red rose framed with baby’s breath

Q. Most roses sold on Valentine’s Day in the United States are imported from where?
A. South America

Q. Which west coast city is home to almost 600 varieties of roses and is known as “The City of Roses”?
A. Portland, Oregon

Q. Which author refers to roses more than 50 times in his writings?
A. Shakespeare

Getting the last word?

Seen in an AJC obit last month: "She is survived by three children who didn't deserve her and a husband who did."

Super Bowl 2010 Column (Recipes & Trivia)

Appetizer Tree

Refreshing Tzatziki helps offset the heat of spicy dishes.

Asiago Artichoke Dip

Super Bowl time for super game and super eats!

Super Bowl time is here again: a time to get together to eat, root for your favorite team, eat, drink, eat, party. Oh, and did I remember to say eat? With Super Bowl Sunday second only to Thanksiving as the largest food consumption day in the United States, I musn’t leave that part out.

Since food seems to be a main focus, it’s time once again to share recipes for something other than the ordinary fare of chips and dips, plain old hot wings etc. for those who can’t make it to Miami. First though, some tips to make the day a little easier.

Ø Do as much prep work as possible, i.e., chopping, slicing, dicing etc., ahead of time.

Ø Store chopped veggies in plastic bags so they will be ready when you need them.

Ø Crockpots are great for keeping foods like cheese dip, meatballs or sausage links warm. If you’re throwing a really big party, you might need to borrow extra pots from your friends.

Ø Have a quick and easy homemade or store-bought sauce and a small can of tomato sauce on hand. Combine the two for a quick sauce with for meatballs or sausages.

Ø Choose foods that require little, if any, silverware. Be prepared with plenty of toothpicks and napkins for finger foods.

Ø Have lots of coffee and sodas ready during the last hours of the party.

Ø Don't let your friends drive away if they are tipsy or worse.

Ø Mix cuisines rather than serving just one style. That way there will be something for every palate.

An attractive Appetizer Tree can serve double duty as a colorful table decoration as well as an edible treat and if you are talented enough, you can carve the fresh pineapple into a shape that suits your party. Modifying the food color scheme to include Colts and Saints team colors will help create a true Super Bowl XLIV theme.

You may use other fruits, vegetables, cheeses, and or/cooked meats in lieu of those suggested below if you wish. A few toasted pecan halves will also perk up the flavor nicely but since these are not easily skewered, wait until just before serving and scatter them around the base of the tree.

Appetizer Tree

1 fresh pineapple

Edam cheese, cut into 1/2-inch squares

Cheddar cheese, cut into 1/2-inch squares

Summer sausage or pepperoni, cut into 1/2-inch squares

Cooked ham, cut into 1/2-inch squares

Assorted fruit, cut into 1/2-inch squares

Romaine leaves

Toothpicks

Choose a pineapple that will stand upright on its own. Slice off the green top, cut away the outer skin and carve into desired shape. Line serving platter with romaine leaves and place carved pineapple on top.

Beginning at the bottom, use toothpicks to attach cheese, sausage and ham in a decorative pattern. You may alternate colors or put similar colors in separate rings.

Serve with dipping sauce if desired.

This tree can be used at almost any kind of party just by changing ingredients and/or colors.


If you like a sweet, savory chipolte sauce that packs some real heat, you should enjoy this easy to make, kicky Raspberry Chipolte Chile Sauce.

Raspberry Chipolte Chile Sauce

1 T. olive oil

1/2 c. finely diced onion

2 t. minced garlic

2 t. chipotle chiles in adobo, chopped

2 pts. fresh raspberries, rinsed

1/2 c. raspberry vinegar

3/4 c. sugar

1/2 t. salt

Heat oil over medium-high heat in a medium saucepan. Add onions, cooking and stirring until they are soft and slightly caramelized, about 4 minutes. Add garlic and sauté for 1 minute. Add the chipotle chiles, cook, and stirring continuously, for 1 minute. Add raspberries, continuing to cook 2-3 minutes or until berries are soft. Add vinegar and stir to deglaze the pan. Add sugar and salt, and bring to a boil.

Reduce heat to medium and let sauce simmer until thickened and reduced by half. This should take 8-10 minutes. Remove from heat and cool.

Use as is or for a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.

This can be used as a barbecue sauce, glaze or basting sauce for chicken, shrimp and other meats. Alternately, pour it over a block of cream cheese and serve as a dip with club crackers or use as a sauce for meatballs or cocktail sausages. It’s also adds great flavor to wraps.

Baked Brie with Amaretto

1/2 c. firmly packed brown sugar

1/2 c. butter

1/4 t. ground cinnamon

1/8 t. ground nutmeg

1 oz. smooth amaretto

1 Brie round

1/4 c. sliced almonds

Baguette slices, toast rounds, crackers, or sliced apples

Preheat oven to 350° F. Heat brown sugar and butter in a heavy saucepan over medium heat until smooth and thickened. Remove from heat, add spices and amaretto, mix well and set aside.

Place Brie in an oven-safe casserole dish, top with sauce and sprinkle with almonds. If you don’t have almonds, you may substitute chopped walnuts but almonds go better with amaretto. Bake Brie for10 to 15 minutes or until soft or microwave on high at 30-second intervals until soft and warm. (Even though it takes just a little longer, I prefer oven baking to microwaving due to power variations on different models.)

Serve with baguette slices, toast rounds, crackers or sliced apples. Number of servings will depend on the size of the Brie round.

A Greek favorite, refreshing Tzatziki can be served to offset some of the heat from Tex-Mex fare found at most Super Bowl parties. It’s simple, easy and delicious.


Asiago Artichoke Dip is another delicious dip you may like to work into your menu. There are many variations of Asiago Dip and most are quite uncomplicated. Select the one you think you and your guests would enjoy most.

Asiago Artichoke Dip

2 oz. Alfredo cream sauce

2 oz. grated Asiago

4 oz. mozzarella Cheese

2 oz. cream cheese

6 oz. grated Parmesan Cheese

6 oz. chopped artichokes

Spinach

Heat Alfredo cream sauce in a heavy bottom skillet. Add cream cheese and let melt. Add Asiago. Mozzarella, Parmesan, artichokes and spinach and cook 2 – 3 minutes. Serve hot with grilled flat bread.

Tzatziki

Salt

2 T. chopped dill

3 garlic cloves, crushed, or more to taste

2 T. extra virgin olive oil

1 medium cucumber, peeled and coarsely grated Put grated cucumber in a bowl, sprinkle with salt, and let stand for 30 minutes. Rinse cucumber well to remove the excess salt. Using small quantities at the time, squeeze out excess liquid and put cucumber in a bowl. Add yogurt and stir. Add garlic, dill, olive oil and vinegar. Mix well, cover with plastic wrap and chill until needed.NOTE: You can use mint instead of dill if you prefer.

For the ladies present who would like something different from ordinary beer, try this easy, interesting variation, Mexicali Beer Margaritas. (The guys will probably like it too!)

Mexicali Beer Margaritas

12 oz. limeade concentrate

1 1/2 cups gold tequila

3 12-oz. cans Mexican beer

1 whole lime, cut into 6 wedges

Pour limeade, tequila and beer into a pitcher and stir. Fill tall glasses with ice and pour mixture over the ice. Squeeze a lime wedge into each drink and serve.

If you prefer a less potent version, try just plain Beer Margaritas. The water makes them a little less lethal than their Mexicali counterparts.

Beer Margaritas

12 fluid ounces frozen limeade concentrate

12 fluid ounces tequila

12 fluid ounces water

12 fluid ounces beer

Ice

1 lime, cut into wedges

Pour limeade, tequila, water and beer into a large pitcher and stir until limeade has melted and mixture is well blended. Add lots of ice, pour into glasses and garnish with lime wedges to serve. Add extra water if needed.

For the more adventurous ones, try Shandy, a popular British drink. It’s light and has an interesting flavor as well. Their version calls for mixing equal parts of stout and lemonade and serving. Some mix it together or pour the stout in first, followed by lemonade on top. There are several versions of this drink but it originally began with stout and lemonade.Some Americanized versions call for equal parts beer and ginger ale or similar drinks. There’s less waste in this beverage as you mix it as you drink it instead of making large quantities that might not be completely consumed.

f Shandy doesn’t suit your taste, perhaps a Poor Man's Mimosa. This is another drink that can be easily made by the glass.

Poor Man's Mimosa Recipe

4 oz beer

4 oz Orange Juice

Pour beer into a highball glass, add orange juice, to taste and serve immediately.

**********

You can test your personal knowledge or use some of these bits of trivia to create a half time game for your football party guests.For fun: perfectly useless but interesting Super Bowl trivia

Ø As of 2009, Super Bowl ads cost about $100,000 per second. That's $3,000,000 for a 30 second commercial up from $2.5 million in 206. The first famous Super Bowl commercial was a 1974 ad for Noxzema featuring Super Bowl legend Joe Namath.
Ø Joe Montana holds the record for most consecutive completions (13) in a Super Bowl.
Ø The player with the most rushing yards in a Super Bowl is Timmy Smith of the Washington Redskins.
Ø Cowboy QB Roger Staubach has the most career fumbles in Super Bowl history.
Ø California leads with five MVPs, followed by Ohio and Florida with four.
Ø Dan Reeves, Mike Ditka and Tony Dungy have appeared in the Super Bowl as a player, assistant coach and head coach.
Ø The first Super Bowl in which the winning points were scored on the final play of the game was Super Bowl XXXVIII by the New England Patriots.
Ø During halftime show of the Super Bowl in 2004, Justin Timberlake removed a piece of Janet Jackson's top, exposing her right breast with a star-shaped ring around the nipple. Timberlake and Jackson have maintained that the incident was accidental, adding a new phrase "wardrobe malfunction" to American lexicon.
Ø Jerry Rice has scored the most touchdowns (7) in three Super Bowls.
Ø Mike Lodish has played the most Super Bowls (6), four with Buffalo and two with Denver.
Ø No network footage exists of Super Bowl I. It was taped over, supposedly for a soap opera.
Ø No NFL team has ever played the Super Bowl on its own home field.Ø No Super Bowl game has ever gone into overtime play.
Ø No Super Bowl has ever ended in a shutout. Super Bowl VII with Miami Dolphins kicker Garo Yepremian's failed field goal attempt is perhaps the most dramatic example of a near shutout. The lowest amount of points scored in a Super Bowl is 3, put up by those same Dolphins in the previous year's Super Bowl, Super Bowl VI.
Ø The first Super Bowl MVP was Green Bay Packers’ Bart Starr.
Ø First time ever 3-time Super Bowl MVP was Joe Montana.
Ø The first wide receiver to be named MVP was Lynn Swann of the Pittsburgh Steelers.
Ø One MVP, Dallas' Chuck Howley, came from a losing team in Super Bowl V.
Ø One MVP, Washington's Mark Rypien, was born in Canada.
Ø Six non-Division I players have been named MVP or co-MVP.
Ø The Pac-10 and SEC have a player named MVP the most times (6).
Ø The 33 MVPs have been born in 19 states.
Ø Twelve MVPs are in the Pro Football Hall of Fame.
Ø Six teams have lost the final game of the regular season and still won the Super Bowl.
Ø Super Bowl Sunday is the second-largest U.S. food consumption day, following Thanksgiving.
Ø Super Bowls are held in an American city that is chosen years in advance.
Ø The Dallas Cowboys have scored the most points (221); the Denver Broncos have allowed the most (206).
Ø The Dolphins are the only team that failed to score a touchdown in a Super Bowl game. Miami scored just three points in a 21-point loss to Dallas in Super Bowl VI in New Orleans.
Ø The first Super Bowl was played in 1967. The Green Bay Packers of the National Football League defeated the Kansas City Chiefs of the American Football League, 35-to-10.
Ø The longest field goal in Super Bowl history was by Steve Christie. Christie hit a 54-yarder in the first quarter of Super Bowl XXVIII vs. Dallas. Jason Elam has the second-longest field goal of 51 yards.
Ø The Los Angeles Rams had the most losses (7) of any team to play in the Super Bowl.
Ø The NFL pays for up to 150 rings for the winning Super Bowl team at $5,000 apiece (plus adjustments for extra gold or diamonds) and 150 pieces of jewelry for the losing Super Bowl team, each to cost up to half the price of the Super Bowl ring
Ø The only team to win back-to-back Super Bowls under different head coaches is the San Francisco 49ers. They won Super Bowl XXIII under legendary coach Bill Walsh and the next year returned to victory under George Seifert.
Ø The team leading at the end of the third quarter has won the past 13.
Ø The team to score first has won 25 of 36 Super Bowls The team leading at the end of the third quarter has won 31 of 36 Super Bowls.
Ø The winner of the AFC Championship Game faces the winner of the NFC Championship Game, in the culmination of the NFL playoffs.
Ø The winning Super Bowl team gets the Vince Lombardi Trophy, named for the coach of the Green Bay Packers, who won the first two Super Bowl games. Following his death in September 1970, the trophy was named the Vince Lombardi Trophy, first awarded at Super Bowl V in Miami. The Vince Lombardi Trophy is made by Tiffany, takes 72 man hours to produce, and it costs $12,500.
Ø In Super Bowl XLI (2007) Tony Dungy of the Colts and Lovie Smith of the Bears made history as the first African-Americans to coach in a Super Bowl.
Ø Tony Dungy is the first African-American coach to win a Super Bowl.

Girls morning out

Little Bit isn't even 3-1/2 yet but she’s growing and maturing in leaps and bounds right before our eyes, leaving her baby ways behind way too quickly. Well, for me anyway! The weather was nice for a change today so we decided to get out for a bit. We had lunch at Ruby Tuesday, went to Home Depot, and stopped for an item at Wal-Mart before going home. That doesn't seem particularly exciting when you see it written down but she behaved beautifully, far better than much older children you see nowadays. I guess that's something of an echo of what TS just wrote but I'm so happy she is teaching her children to behave and treat others well.

I do wish I had Bit's metabolism though. (Maybe I did when I was three but no more!) She doesn’t care much for breakfast but makes up for it at lunch and is still as slim as a rail. Today she ate some steamed broccoli, grilled chicken, most of the French fries that came with my chicken sandwich, the bacon off my chicken sandwich, three extra slices of bacon, and a big scoop of ice cream before declaring she was “all done.” She looked at me and grinned really big and said, "Bacon and French fries and 'i keam' are my favorite foods." I can only dream!

Some Days are Diamonds, Some Days are Stones

Maybe some days are just 1/2 and 1/2, I suppose. That would be today. Pretty good day at work, enjoyed the kids at the preschool, then headed straight to Roo's school to have kids read to me and take their AR (Accelerated Reader) tests for the first time. The migraine starting on me only worsened when I got there and saw Roo coming in from recess, her cheeks flushed. I assumed she had just been running hard until she told me a kindergartener from another class had choked her. Roo's teacher was just about to go to the other classroom and let that teacher know.

This is not the first time she's had a child do something physical to her at school: so far, it's been a bite to the arm, a hit hard enough on the back to knock her to the ground, and now choking. Fortunately, the incident today was not quite as bad as I initially thought...the other kid did not choke her with his hands; rather, he grabbed her shirt from behind and pulled it up and it cinched tightly around her neck. Roo says she thinks the boy was trying to get her attention. This was the same story when she got knocked to the ground by another girl. I know kids can be rather uncivilized, but c'mon...they're 5 & 6 years old...do their parents not teach them the proper way to get someone's attention?? One of the other kids in her class has already been to the guidance counselor for his aggressiveness, including choking & hitting.

I am almost past the point of anger on this issue and feel rather despairing. Is this the world my girls are going to grow up in? Are these the kids that will be leading our country one day? I can't always shield them from the bad things that can and do happen, and I certainly can't count on my fellow parents to do the right thing and teach their children right from wrong. I know, from firsthand experience, that kids who behave this way have always been around, but now it seems to be the rule rather than the exception.

Back in Business

Whew, the modem has been exchanged and we seem to be back in business. I'm not popping the champagne cork yet, however, since my laptop still seemed reluctant to start up this morning...not a good sign. Hopefully, just a temporary snafu....I have been somewhat surprised at just how much I depend on the Internet for daily tasks, essentially how everything in our society depends on it. I feel so sorry for those who fall on the other side of the "digital divide," namely some of the senior citizens I see at the library who need help & guidance from the librarians just to make contact with organizations.


On another topic, Little Bit and I just finished having lunch at Roo's school...always an ibuprofen-worthy experience. I know the kids are excited to be able to eat lunch and talk a little, but the cafeteria is sooooo loud sometimes. Even Roo is covering her ears. It was good to see Big Sis during the day, however....we miss her sometimes and she gets really excited about us being there.

Hope Life is resting up for another "fun-filled" morning with her granddaughter...God bless her...

Another synapse misfiring?

Probably not PC to some but I'm still laughing over something my son said to me Sunday evening. His thought process is as convoluted as mine, and a discussion of someone I knew marrying a blind person many, many years ago led to his commenting, “I wonder if there are blind cross dressers. I mean, what would be the point?”

And he wondered why I cracked up! I told him that I could honestly say that was one thought that had never crossed my mind but I was sure I would not be able to get rid of it now. Is there any wonder why he and Roo get along so well? All three of us have the same pinball thought process, lol.